White Bean Dip with Pita Chips

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I did not make the pita chip portion of this recipe, as I was looking for a healthy dip for veggies, but the white bean dip was delicious! I ended up making a double recipe it was so good, and super easy!

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This is an excellent dip! I used my immersion blender to puree it and served it with french baguette that I cut diagonally in 1/2-inch pcs. Will definitely make again!

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I have made this several times now and my whole family loves it! It is becoming one of my go-to recipes.

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Forgot the olive oil completely and it turned out thick and delicious. A tang of lemon and a big bite of garlic - will make again for sure!

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Very good, but too garlicky. Will use just one garlic clove next time and will cut down on lemon juice, too.

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I'm sure this recipe would have been great on it's own..but I made some tweaks. I roasted the garlic in the oven at 400 for an hour. Add the roasted garlic paste, about 1/4 cup of light Sour cream, some greek seasoning and a dash of hot sauce. I served it with warmed up soft pita as well as baked pita chips. Amazing!

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Use the pinch and dab method the 1st time you make this.That way you can make note on your own personal taste for lemon and garlic....start. w/less and increase to your own taste. I like this as is, with just a tiny bit less lemon and use medium size garlic cloves.The parsley amt seems perfect to me.I sometimes make 2 versions. To the 2nd version, I add some hot sauce for those that prefer some heat. To the person who wondered how to fix theirs. ...Try ADDING more BEANS then pulse again.

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This one is worthy of your recipe box. It's delicious, healthy, quick and easy to make! I find that 1/2 lemon zest and 1/2 juice makes it lemony with less tartness. I also like to add about 1/4 cup fresh basil when available, really adds to the freshness. You can make it several hours in advance and keep refrigerated until ready to use. I haven't tried making it the day before, mainly because the basil will blacken, but I'm sure could be added just before serving.

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I was so excited to make this but must have done something wrong. I LOVE garlic so I used 2 cloves but I was overpowered with it. Any suggestions on how I can fix this batch? I wonder what went wrong:(

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Wow - I've made lots of bean dips and spreads, and I really don't know why this one is the best, but it is! Perfect parsley-garlic ratio. Use the best olive oil you can as always, and perhaps more lemon juice than is called for. I made this as a side for soup (with crudites for my giving-up-bread-for-the-New-Year client; her kids liked it too.